Amazing Paleo Pizza Crust – egg free, autoimmune paleo & cauliflower free

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

This Paleo Pizza Crust is amazing! We've been gluten free for a long time and more recently have gone more and more grain free so this paleo pizza crust is just what we needed. PLUS it's dairy and egg free so my son with food allergies can eat it!

Our family has been eating more and more grain-free, and so I have loved the grain-free taco shells and grain-free tortillas that Jennifer shared with us recently.

But today, I have another amazing grain-free recipe to share with you today –PIZZA!

Even though the modern pizza originated in Italy, it's considered to be a real American staple.

And boy do we love it in our home.

But now that we've all gone on special diets it's hard to find a crust that will work for us.

My family went gluten-free a number of years ago–well, really first my oldest went gluten-free following a diagnosis on the autistic spectrum.  (Many recommend a diet free of gluten and casein for autistic children and my son had already been dairy-free from infancy due to a life-threatening dairy allergy).

Then I went pretty almost gluten-free in an attempt to manage adrenal fatigue, and so to make it more simple (plus I was getting concerned about the problems associated with gluten) I put the others in our family on a mostly gluten-free diet as well, but it wasn't until recently that we went heavily gluten-free.  As in, the “no-more-cheating-with-samples-at-Costco-gluten-free-diet.”

I'll fill you in on more about they whys later, but suffice it to say that I think that gluten isn't a friend of many people these days.

And now, 2 of us have gone grain-free.  At least for awhile.

I have to tell you – the pizza thing has been huge.  Hard to give it up.

Especially for my husband. He LOVES pizza.

I remember years ago when I had gone off wheat and we found out that he had lactose intolerance, we would go to an outing where they were serving pizza and we'd split the pieces of pizza.

I would eat the toppings and he would eat the crust.

It was pretty ridiculous :).

The Search for a Paleo Pizza Crust

Fast forward to now as we are, like I said, going more and more grain-free.

I've been eyeing so many grain-free pizza crusts on the internet, but most of them are loaded with eggs and such.

This one, from Jennifer at Predominantly Paleo, is different.

You've met Jennifer before – she's the genius behind the Secret-Ingredient Grain-Free Taco Shells and the Secret-Ingredient Grain-Free Tortillas that she's so kindly shared here.

Today, she's graciously given me permission to share her Grain-Free Pizza Crust today.  And boy does it look amazing.

Again, featuring her famous yuca.

Now I've been on a pretty low-carb diet due to candida issues but I am leaning more in the direction of adding more carbs and eating fewer grains, so this paleo pizza crust fits right in.

In fact, I ran to the store recently and bought some yuca – and now guess I just pulled out of my oven? –

That's right.  This pizza crust.  Soooo excited!

It tastes ahmaaazing!  My youngest says it tastes cheesy and he's right.

Here he is about to sink his teeth into the crust (which is basically GONE already–I didn't even get to put toppings on it! )…

Kids eating Paleo Pizza Pizza Crust

I was a goof and didn't follow instructions (didn't use the parchment paper…always trying to cut corners – sigh) and it stuck to the pan when I was trying to flip it, but it's great!!

And here are both of my boys.  Thrilled at what deliciousness we can create in the kitchen even on uber special diets!

Thanks, Jennifer!

Happy Happy Boys with their New Allergy-friendly Paleo Pizza Crust.

Happy Happy Boys with their New Allergy-Friendly Paleo Pizza Crust.

UPDATE:  Just 3 hours after this post went live, the whole crust was GONE (basically demolished by the youngest and myself) and the Little Guy was running around trying to find my other lost yuca so I could make another batch!  It's that good!

Let the Paleo Pizza Crust Making begin!

This Paleo Pizza Crust is amazing! We've been gluten free for a long time and more recently have gone more and more grain free so this paleo pizza crust is just what we needed. PLUS it's dairy and egg free so my son with food allergies can eat it!

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.


Amazing Paleo Pizza Crust - vegan, autoimmune paleo & cauliflower free

A Paleo Pizza Crust that is vegan and autoimmune paleo friendly. Plus it's cauliflower-free! A great alternative to normal gluten free pizza crust.


  • 2 cups mashed yuca (peeled, cut into large pieces, boiled until fork tender, drained)
  • 1 teaspoon avocado oil (or coconut oil)
  • 2 heaping tablespoons palm shortening
  • 2 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • Dried herbs to taste (I think oregano, basil, and even onion would be great choices)


  1. Preheat oven to 375 degrees F.
  2. Place all ingredients (except for coconut flour) in a food processor or Vitamix (or other high speed blender).
  3. Process until a dough is formed
  4. Empty dough onto a piece of parchment paper
  5. Add in coconut flour
  6. Allow dough to cool completely then divide into 2 pieces (for two crusts) or keep as one large crust
  7. Roll out dough to create a crust (or 2) that is about ½ inch thick or less
  8. Bake for 15-20 on a parchment-lined baking sheet (or until nicely browned)
  9. Remove from oven and turn crust(s) over and continue baking until the reverse side is browned.


2 reviews

NOTE: Both sides should be crisped and browned.  Keep sauce and any other “wet” ingredients to a bare minimum (or consider dipping instead of making a typical pizza) as yuca dough can become soggy easily when overloaded with moisture.

A crispy crust will help prevent this to a degree but still keep this in mind.

Jennifer has just loads of great recipes that you will for sure want to check out.

You can see all of her fantabulous recipes, including her ingenious workings with yuca, at Predominantly Paleo. Plus be sure to head over and follow her on FacebookPinterestInstagram, and Twitter.

I don't know about YOU, but I am off to the store to get MORE YUCA!  Which, in case you were wondering, is in the ethnic section of the produce department.

I found it at a local market.  But I did get the last 2 yucas!  Hope they have more in stock asap :).

What do you think? Have you tried a grain-free pizza crust before?

Photo Credits – Jennifer Robins

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. I really want to try this recipe because now I can’t have gluten and I don’t have a food processor, can I just knead by hand?

  2. Palm shortening should not be used. The natural habitats for ourangatangs is being destroyed at an alarming rate , so that more palms can be planted to produce more palm oil products. The only way to stop this(and the abuse suffered by ourangatangs) is to stop using all Palm oil products.

    • Hi and thanks for reading and commenting.

      I have heard that some companies are doing harvesting sustainably – like the companies that I use – Spectrum and Tropical Traditions. They have sustainability statements on their sites.

  3. What can I use to replace the coconut? my ASD 8 yrs old is allergic to it as well as eggs. Recently on Paleo diet. Almond ok?

    • I think you could try almond flour but coconut flour absorbs quite a bit of water so you will need to try more. Might not work out great. I hope it works for you!

  4. This was so good!! Good job. My kids and husband loved it even better than the gluten free crust we usually have!! I have never cooked with yucca before I’ve only used tapioca flour. Anyways we definitely will be making this again and so excited I know how to cook with yucca! Ha Thank you!

  5. Step 5- add in coconut? Do you knead it? Stir it? Coat it to keep from sticking? Please clarify. Thank you!

  6. love this. actually made it by accident one day when trying to make mashed “potatoes” with yuca. it came too gluey to eat so i added some banana flour, flattened and baked it. delicous!! do you know if it can be frozen for later use?

  7. That was garlic not Gaelic lol!!

  8. I made this today with the addition of a half teaspoon each of oregano and Gaelic powder. The flavor was delicious, and the crust was crisp and lightly browned (mostly), but the inside was still moist. I had used my fingers to pat it down to about a 1/4 inch thickness and baked it for 25 mins on side one, then 15 mins more after I flipped it over. should I have just let it bake longer?

  9. Hi. I grew up in Brazil and learned to love yuca but now I live in Northern California and cannot find it here. Can it be substituted for anything else? Thank you!

    • I don’t think so – have you checked in more ethnic grocery stores? Or a local fruit and vegetable market? I was surprised to find it in one near me. I am reading that malanga and sweet potato are substitutes but I suspect they will not be a good substitute in this application.

  10. Helena Moran says:

    Can I say GOURMET pizza? That is what my pizza fanatic husband called it. It was not just awesomely delicious but very satisfying and filling. Not the over-stuffed feeling, but the “wow, that was great! I feel satisfied and don’t feel like eating the whole pizza” kind of feeling. I read all the commentaries (loved the info given by the Brazilian) and for those who don’t feel like peeling or can’t find fresh yuca, you can find peeled, frozen yuca in the ethnic section of your grocery store or at the Latin American groceries. I get it at my local Shoppers Food Warehouse in Southern Md.

    Yuca “dough” experience: I followed the recipe except I didn’t have Palm oil so I added more coconut oil. On a side note, I am Cuban and I only knew 2 ways to eat yuca- boiled with a garlic sauce and leftovers fried. Both delicious and I love it. So I did like I always do when boiling yuca is to add 1 tsp of salt to the water and the juice of one lemon or lime. After the yuca was boiled, I removed the middle woody strings and put the yuca in the food processor with a mixture of italian herbs, garlic, and a tiny pinch of salt. oh and the coconut oil. When it formed the “dough” ball I spread it all out on a rectangular shallow pan and baked for 30 min before flipping it over for another 15 or so.

    Toppings- very light covering of tomato sauce, sliced fresh mushrooms, 2 garlic cloves – minced and drizzled olive oil on top. I had some leftover fajita seasoned hamburger meat in the fridge (1/2 cup) and spread that out on it too. and lastly a little sprinkling of mozzarella cheese. (I know we are not supposed to have cheese on Paleo but who’s looking?) Then we put it back in the over for another 15 min.

    Thank You, Thank You!! I love that I found another way to eat yuca! And it doesn’t break and crumble like the cauliflower recipes!! Now I can confidently have pizza again when the kids want pizza night.